Name: Zuppa Toscana
Yield: 1
Cuisine: Italian
Ingredients: 1 lb (450g) italian sausage (mild or spicy); 960 ml chicken broth; 4 item medium yukon gold potatoes, thinly sliced; 1 item small onion, diced; 3 clove garlic, minced; 960 ml kale, chopped (or spinach); 240 ml heavy cream; 1 tbsp olive oil; 0.25 tsp red pepper flakes (optional, for heat); 1 item salt and pepper, to taste; 1 item grated parmesan, for garnish (optional)

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Zuppa Toscana

Zuppa Toscana

Zuppa Toscana: A Hearty Italian Classic with Tuscan Roots

Source

Ingredients:

1
lb
(450g) italian sausage (mild or spicy)
960
ml
chicken broth
4
item
medium yukon gold potatoes, thinly sliced
1
item
small onion, diced
3
clove
garlic, minced
960
ml
kale, chopped (or spinach)
240
ml
heavy cream
1
tbsp
olive oil
0.25
tsp
red pepper flakes (optional, for heat)
1
item
salt and pepper, to taste
1
item
grated parmesan, for garnish (optional)

Instructions:

Cook the sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage, breaking it up with a spoon as it cooks. Brown the sausage thoroughly until no pink remains, about 7-8 minutes. Remove the cooked sausage from the pot and set aside.
Sauté the aromatics: In the same pot, add the diced onion and cook until translucent, about 4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the broth and potatoes: Pour in the chicken broth and add the sliced potatoes. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender but still holding their shape.
Return the sausage to the pot: Add the cooked sausage back to the pot and stir to combine. Let it simmer for another 5 minutes to allow the flavors to meld together.
Add the kale and cream: Stir in the chopped kale and cook for 3-5 minutes until it wilts slightly. Then, pour in the heavy cream and heat through without boiling, about 2-3 minutes. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if you like. Serve with crusty bread for dipping.

1
lb
(450g) italian sausage (mild or spicy)
960
ml
chicken broth
4
item
medium yukon gold potatoes, thinly sliced
1
item
small onion, diced
3
clove
garlic, minced
960
ml
kale, chopped (or spinach)
240
ml
heavy cream
1
tbsp
olive oil
0.25
tsp
red pepper flakes (optional, for heat)
1
item
salt and pepper, to taste
1
item
grated parmesan, for garnish (optional)

Cook the sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage, breaking it up with a spoon as it cooks. Brown the sausage thoroughly until no pink remains, about 7-8 minutes. Remove the cooked sausage from the pot and set aside.

Sauté the aromatics: In the same pot, add the diced onion and cook until translucent, about 4 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the broth and potatoes: Pour in the chicken broth and add the sliced potatoes. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender but still holding their shape.

Return the sausage to the pot: Add the cooked sausage back to the pot and stir to combine. Let it simmer for another 5 minutes to allow the flavors to meld together.

Add the kale and cream: Stir in the chopped kale and cook for 3-5 minutes until it wilts slightly. Then, pour in the heavy cream and heat through without boiling, about 2-3 minutes. Adjust seasoning with salt, pepper, and red pepper flakes if desired.

Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if you like. Serve with crusty bread for dipping.